Ingredients Jump to Instructions ↓

  1. 1 pound (24 spears) asparagus 1 to 2 red peppers, roasted* 4 to 6 tablespoons herb cheese spread,** at room temperature 4 sun-dried tomatoes, soaked in boiling water for 10 minutes, drained and finely chopped 8 to 10 (8-inch) flour tortillas

Instructions Jump to Ingredients ↑

  1. Trim asparagus tips to 4 to 5-inch lengths, reserving remainder of stalk for another use. In boiling salted water, cook asparagus until tender, 4 to 7 minutes. Rinse under cold water. Cut peppers into 1/2-inch wide strips. Rinse and dry asparagus tips and pepper strips thoroughly. Mix herb cheese spread and sun-dried tomatoes together. Spread each tortilla with approximately 1 tablespoon herb cheese spread. Cut tortillas into strips 1 to 1 1/2-inches wide. Place one asparagus tip and one pepper strip together at one end of a tortilla strip and tightly roll-up in spiral fashion. Repeat with remaining asparagus and peppers. Refrigerate covered until serving time. May be prepared up to one day ahead.


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